These sophisticated waffles were originally conceived as the dessert course in a modern Parisian bistro menu, but make this the sweet dish for your next brunch—every good brunch includes at least one dish that could pass for dessert! If salted caramel is just too much before noon, skip it and serve these ethereal waffles with real maple syrup, or fruit and a dusting of confectioners’ sugar. And take note—the caramel is a dream drizzled over ice cream.

　　

Ingredients

makes 4 servings

　　

for salted caramel coulis

1/2 cup granulated sugar

　　1/4 cup water

　　1/2 cup heavy whipping cream

　　3 1/2 tablespoons unsalted butter

　　1/2 teaspoon fleur de sel or kosher salt

　　

for waffles

1 3/4 cups all-purpose flour

　　2 tablespoons granulated sugar

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon salt

　　1 3/4 cups whole milk

　　2 large eggs

　　6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled

　　Peanut oil, for coating iron

　　Confectioners’ sugar, for serving

　　

make salted caramel coulis

Step 1

Combine the sugar and water in a heavy medium saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is a deep amber color, occasionally brushing down the sides with a wet pastry brush and swirling the pan, about 10 minutes.

　　

Step 2

Add the cream (mixture will bubble vigorously) and stir over low heat until any caramel bits dissolve. Remove from the heat. Stir in the butter and salt. Transfer the caramel to a small pitcher or bowl. Cool.

　　

make waffles

Step 3

Whisk the flour, sugar, baking powder, and salt in a large bowl to blend. Whisk the milk, eggs, and melted butter in a medium bowl to blend. Add the milk mixture to the dry ingredients in the large bowl and whisk until batter is smooth.

　　

Step 4

Heat a waffle iron according to the manufacturer’s instructions (medium-high heat). Brush the grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (heaping 1/2 cup batter for an 4 1/2 by 3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.

　　

Step 5

Cut each waffle in half, forming either rectangles or triangles. Divide the waffles among 4 plates. Dust with confectioners’ sugar and drizzle with the coulis. Serve waffles, passing remaining salted caramel coulis separately.

　　

Step 6

Special equipment: Waffle iron

　　The Epicurious Cookbook